Abstract
Variability in functionality of milk fat can be minimized by fractionation, significantly enhancing its functionality in confectionery and baked products.
| Original language | English (US) |
|---|---|
| Journal | Food Technology |
| Volume | 52 |
| Issue number | 2 |
| State | Published - Feb 1998 |
ASJC Scopus subject areas
- Food Science
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Cite this
German, J. B., & Dillard, C. J. (1998). Fractionated milk fat: Composition, structure, and functional properties. Food Technology, 52(2).